Chicken recipes

Chicken Provencal

Course : Chicken
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

12 ounces chicken tenders

2 medium zucchini -- sliced

1 medium red bell pepper -- cut in chunks

1/2 cup chicken broth

1/2 cup dry white wine sauce

1 can pizza style tomatoes -- (14 1/2 oz)

1 can eggplant appetizer -- (caponata) (7 1/2 oz)

2 whole fresh basil leaves

1/4 cup sliced oil cured olives

Preparation / Directions:

Heat a large nonstick skillet, add 1 tsp oil and cook chicken until browned and almost cooked through. Remove from skillet. Add vegetables and liquid to skillet, bring to a simmer, cover and cook until vegetables are just crisp-tender. Add sauce to skillet, return chicken and stir until heated through.

Nutritional Information:

47 Calories (kcal); trace Total Fat; (10% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 100mg Sodium

Chicken Provencal

Ingredients:

Preparation / Directions:

Nutritional Information:

More Chicken Recipes